Art of preparing fresh fruit for market



March 10. 1925. 1,529,461

E. M. BROGDEN ET AL ART OF PREPARING FRESH FRUIT FOR MARKET Filed Aug.13, 1923 gwue'nfow l 159226.52 (11 0. .Brogdem qgwe L. flowbgi/dgo,

Cal

Patented Mar. 10,1925.

ERNEST M. BROGDEN, OF SANTA MONICA, AND MILE-S L. 'rnownmnen, F PALMS,

CALIFORNIA.

ART on rnnranmernnsn Fnur'r non MARKET.

To all whom it may concern: Be itknown that we, ERNEST M. BROGDEN andMILES L. TRQWBRIDGE, citizens of the United States, residing at SantaMonica, county of Los Angeles, California, and Palms, county of LosAngeles, California, respectively, have invented certain new and usefulImprovements in the Art of Preparing Fresh Fruit for Market; and we dolo'hereby declare the following to be a full,

clear, and exact-description of the invention, .such as willenableothers skilled in the art to which it appertains to make and usethe same.

This invention relates'to art of preparingfresh fruit for market; and inparticular it relates toprocesses for the treatment of citrus and otherfruits in such manner thatthe developmentof molds and the like upon thefruit, and especially the development of blue mold and infection by bluemold spores, is prevented or arrested either wholly or to such largeextent as greatly to prolong the marketable life of'the fruit beyondwhat has been possible heretofore; the complete treatment most desirablyalso including a step of providing the fruit with a very thin film-likecoating of protective material .comprising a waxy substance such asparaffin; all as will more fully hereinafter appear! g The greatestpresent utility of the invention is in the treatment of citrus fruitssuch as oranges, grapefruit, lemons, tangerines, etc]; also apples andother fruits that are attacked by blue mold oi the like. The inventionis broad, however, and the term fruit as herein employed is to beunderstood as notnecessarily restricted to fruit in the sense in whichthe wordis usually employed, but is to be understood broadly asincluding not only fruit proper but also vegetables, such as tomatoes orthe like; that can be treated to advantage. in accordance with theprinciples of theinvention to be hereinafterset forth.

For the sake of a concrete example whereby the principles of theinvention may be illustrated and explained, reference will be madehereinafter more particularly to the treat- 'ment of, citrus fruit,especially oranges and lemons, which are especially subject to attackand destruction by blue mold. It is Application fi1ed.Augnst 13, 1923.Serial Nb.-657,21 5.

. a well known fact that a large part of the losses from decay in themarketing of various fruits, such as citrus fruits and apples, isattributable directly to the action of blue mold. The problem of how tosuppress orcontrol blue mold development on fruits has been the subjectof extensive and careful investigation, but admittedly no thoroughlysatisfactory solution of the problem has heretofore been offered. Inspite of elaborate precautions taken in the handling and transportationof fruits to market, it 'is not uncommon for shipments of oranges andthe like to arrive at: marketing points showing in some cases as much as30 to 40 per cent decay directly attributable to blue mold. The variousinvestigations of the subject have shown that while blue mold does notordinarily attack perfectly sound fruit that is free from bruises, cuts,thorn-pricks or punctures, the slightest surface cut or scratch affordsa point of attack by providing lodgment for blue mold spores whichdevelop with great rapidity and soon bring about complete destruction ofthe infected fruit. Accordingly, responsibility for decay of citrus andother fruit by the action of blue mold has been laid by investigatorsprimarily at the door of the grower and packer. In gathering the cut thefruit stems, and the dumping of fruit, the use of clippers to the fruitinto field boxes or other containers in which they are taken to thefruit packing plant, afford repeatedopportunity for theruit to beinjured mechanically in one way or another. Furthermore, modern methodsof packing fruit for shipment tend strongly to cause inoculation ofperfectly sound fruit with blue mold spores because of the washing andbrushing operations to which fruit under modern practice is subjected inthe course of packing for market. A single orange afflicted with bluemold can thoroughly infect with blue mold spores the whole. body of.wash water with which a large quantity of fruit is washed and scrubbed;and any of such fruit that is clipper-cut, thorn-pricked, or that is inthe least scratched or abraded either prior to or during the washing andscrubbing, is altogether likely to become inoculated with blue moldspores to are recommendations that the growers exis transported tomarket, and accomplishes partial or complete decay of the fruit beforeit reaches the consumer.

About the only'suggestions for. suppressing or retarding blue moldgrowth and the resultant decay that have been offered as a result of thevarious investigations referred ercise greatercare in picking the fruitand getting it to the packing house; that the fruit packer frequentlychange thewash Water employed and that he brush only very dirty fruit;and that the fruit be pre-cooled and shipped under refrigeration inorder to discourage the development of bluemold. As a practical matter,it is hardly feasible commercially to gather large quantities of fruitrapidly and economically without a certain substantial percentage of thefruit being scratched, out, pricked, or otherwise mechanically injuredto a certain extent. This is bound to occur notwithstanding the highestdegree of care that can be exercised in commercial practice; and as longas It does occur, the attacks by blue mold cannot possibly be preventedby methods "heretofore known, because, owing to the fact that there ispractically always some fruit afflicted with blue mold before gathering,blue mold spores are unavoidably present everywhere in the packinghouse, on the. inachinery, in the wash water, and floating in the air,ready to infect all fruit ha ving the slightest surface scratch orabrasion, even if so minute as to be undiscernible by the eye.Furthermore, while refrigeration does, in fact retard blue molddevelopment to some extent, it is a highly expensive and troublesomeexpedient; and moreover, after the fruit has arrived at the marketingpoint and has been distributed to dealers for sale to the consumer, itis not feasible as a rule to keep it under refrigeration, so that largelosses occur from the ravages of blue mold.

during this final period of the distribution to consumers, sincerefrigeration does not kill but merely temporarily checks to some extentthe growth of blue mold or blue mold spores, decay proceeding at anaccelerated rate after the fruit is removed from. refrigeration.

The present applicants have discovered that by proper treatment of thefruit in the packing house it ispossible to greatly re- .duce, and oftento absolutely prevent, the growth or development of blue mold on fruitforlong periods of time, and thus to materially lessen or eveueliminatetheheretofore unavoidable losses from decay. More-. over,'it is possibleto achieve these results without upsetting or greatly changing presentpracticeso far as concerns the mechanical handling of fruit inpacking'houses of the modern type. Thorough practical tests of the novelprocesses have demonstrated conclusively that, by proceeding inaccordance with the invention, blue mold development can be arrested,and fruit can be renradical, said compound being most desirably alkalinein reaction and being employed in concentration effective to render thesurface of the fruit unfavorable as a medium for blue mold development.Ordinary borax (Na,B,O,+10H O) has been found, after extensiveinvestigation, to be especially-potent in its retarding andinhibitingaaction in this connection, and this substance is consideredat resent to'be the most desirable to emp oy in practiing the invention. A water solution of borax is alkaline in reaction, but is withoutcorrosive or other deteriorating action upon fruit to which it isapplied. Boric acid is not so effective as a mold-retarder as is borax;but COIllpounds of boron, Whether acid or alkaline, appear to have aspecific inhibiting action upon blue mold; and henceit is not desired tolimit the invention, so far as concerns compounds of boron, to theemployment of an alkaline treating solution.

'The method of applying thetreating solution tothe fruit may assumevarious specifically different forms, the precise details of procedurebeing not essential to the invention in its broader aspects. However,where it is desirable, as may often be the case, to carry out theprocess without changing prior practice any more than is strictlynecessary, the application of the mold-retarding agent may be effectedas a part of or in conjunction with the usual washing opera tion towhich the fruit is initially subjected in its handling according tomodern packing house methods, especially as most of the mold-retardingagents herein contemplated also have excellent cleansing or detergentproperties. Accordingly, in the practice of the invention, themold-retarding agent, horax in a specific instance, maylbe added in-towhich the fruit is dumped from the -field boxes as it comes from thegroves.

Moreoven-this method has the distinct advantage that the treatingsolution comes in In general, the process of the invcn-,

'greater extent fruit already-been thoroughly wetted. This.

contact with the fruit initially before the latter has become wet withordinary wash water containing no treating agent, so that the treatingsolution is therefore absorbed or taken up by the fruit rind or skin toa than it would be had the is especially so where the fruit carriesclipper-cuts or similar wounds which have dried out to a considerableextent through exposure to the air before the fruit arrives at thepacking house. Such dried clippercuts or similar wounds are in acondition to absorb the treating solution with avidity, the exposedtissues thereby becoming impregnated therewith and this is of greatadvantage in getting a substantial supply of the treating reagentintothe cut orlacerated tissue and rendering it immune to attack by bluemold. spores not only at the very outset but also permanently.Accordingly application of the treating solution to the'unwashed fruitjust as it is received from the groves, as distinguished fromapplication after the fruit has received a preliminary washing withordinary wash water, is to be strongly recommended'as best practice incarrying out the invention. It has been found also that the inhibitingaction of the treating reagent is most pronounced when the solution iswarm, say at 115 to 120 F., or thereabout s, and accordingly a warmsolution is. employed in the best embodiment of the novel method. Thebath of treating solution should not be hot enough, however, to scaldor' cook the fruit. The strength or concentration of the treat-' ingsolution may be varied considerably within reasonable limits, but ourexperience with all of the reagents hereinabove referred to has beenthat it is desirable, although not always essential that the solutioncontain at least about 5 per cent by weight thereof, which is equivalentto from 6 to 7 ounces per gallon of the water employed in making up thesolution. In the case of borax, is about as strong a solution as can be1 made up with ordinary cold water: but in containing operating withwater warmed to 115 or 120 F., a larger percentage of borax can "be heldin solution and it isgenerally de sirable to use such stronger solution.In general, a solution containing 2per cent or more of borax may'becharacterized as a strong solution. A warm solution containing as muchproved highly effective in practice, but one from 10 to 15 percent ofborax has also given excellent results and in most cases proves amplyconcentrated for "the purposes in, view. In any case it is desirablethat the solution contain several' per cent of borax, that is. at leastabout 2 per cent. Thesolution should not contain ingredientssubstantially diminishing --i ts fiuthrough-the washin this as 20 percent of borax has idity or otherwise interfering with ready penetrationof the solution into exposed" rind orskin tissues. I v

Most desirably the application of the treating solution to the fruitincludes not only passing the fruit through the soaking tank but alsosubjecting it to a thorough rubbing 0r scrubbing with the same or asimilar solution in .a fruit-washing machine of the usual or anysuitable type. Ingoing machine, the -'fruit may be sprayed with soutionpumpedfrom the soaking tank, the excess being returned to thesoaking .tank and used over and over again in circuit. The thoroughrubbing glven the fruit while wet with the borax solution is foundto'bevery important in securing the most effective mold-inhibitingaction on the fruit. Minute airbubbles trapped in the pores and.crevices of the rind or skin of the fruit, and in cuts, scratches, orother wounds often so small. as to'be practically undiscerni'ble, whichbubbles tend to prevent intimate wetting contact of the solution withthe entire surface ofthe fruit, are effectively dislodged by the rubbingor scrubbing treatment on the brush rolls of the washer and effectiveaccess of the treating solution to every part ofthe surface and exposedtissue of the fruitrind is thereby rendered more certain.Notwithstanding the fact that the fruit dumped into the soaking tankusually includes some affected with blue mold, experience with thepresent process has shown that the mold spores are rendered innocuous bythe mold-retarder in sufficient concentration, and that application ofsuch wash solution to fruit, even though the fruit be clipper-cut orotherwise super- ,ficially injured, does not cause the fruit to becomeinfected. Nevertheless, the water in the soaking tank should be changedwith reasonable frequency, since it bccomesvcry dirty after largequantities of fruit have been run through it and therefore ought to berenewed occasionally as an ordinary sanitary measure. As an additionalprecaution, the fruit after being washed with the treating solution asdescribed, may be sprayed with entirely fresh treating solution, but

this is ordinarily unnecessary, especially wherelthe soaking tanksolution is changed reasonably often.

I In handling fruit in accordanceiwith the practice heretoforecustomary, the fruit upon leaving the washing machine is con- 'veyedinto and-through a drier for the purpose of evaporating off the surfacemoisture as far as is practicaL- In practicing the process of thepresent invention, the same general proceduren-lay be followed to advantage, the fruit after being thoroughly rubbed or scrubbed with thetreating solution going directly to the drier; It is permissible withinthe scope of the invention,

to rinse the fruit with clean water containing no treating reagentafter'it leaves the washing machine and before it enters the drier; butfrequently the best. practice, es- 5 pecially with weak fruit, is toallow the fruit to go directly to the drier without rinsing. The fruit,after passing through the drier, carries a substantial deposit of thesolid treating reagent, borax in the specific example. here in question.The stronger the treating solution employed,the greater is of course theamount "of this surface deposit of white pulverulent material on thefruit. Ifthis were allowed to remain on the fruit, the fruit might beun- 'marketable because of its appearance, and hence the fruit may benext treated to remove this superficial deposit. This can beaccomplished most eifectively by a dry brushing 2 -or rubbing of'thefruit, most desirably by means of rotary cylindricah brushes ofhorsehair or the like operating at relatively high speed. Bythe actionofsuchrotary.

brush means the deposit of solid treating reagent is rapidly removedfrom the surface of the fruit so far as the eye can determine; but as amatter of fact, and this is highly advantageous, the fruit still carriesa substantial amount of the borax or other treating reagent which hasbeen carried into the surface pores, and especially into any B woundedskin tissues, by the treating solution; so that after this brushingtreatment the skin or rind of the fruit is still provided with a welldistributed but substantially invisible supply of mold-retarding agentsufficient to protect'it for long periods against infection or attack byblue mold spores and the like. .It will now be appreciated why it isbetter practice not to rinse. the fruit with pure water after it leavesthe washer and before it enters the drier. The interposed rinsing, whileit would diminish or I perhaps entirely eliminate the objectionablevisible white deposit upon the. fruit as it comes from the drier, mayalso reduce the amount of treating material finally remaining in andupon the surface tissues of the fruitand would thus tend to lessen theresistance of the fruit to infection. I From this point on, thehanclling-'=of the fruit in further preparation for boxin and shipmentmay or may not involye addit preservative treatment in ac'c theprinciples of the invention.-- This depends upon whether or notthe-fruit is to receive an application of protective coating materialfor the purpose of preventing-or reducing shrinkage and withering and ofensuring conservation of the original fresh? ness and flavor of thefruit for prolonged Generally this further I periods of time. vtreatment is highly desirable, and if the benefits of the invention areto be realized to the fullest extent, this further treatment shouldbe-carried out. It consists in applying to the fruit a normally solidprotective material, especially paraflin or like. waxy material, in suchcondition that it can be spread all over thesurface of the fruit toproduce an extremely thin protective film which is not noticeable exceptby the experteye and does not interfere with .the so-cal ed breathing ortranspiration of the fruit to an undesirable extent, but which iseffective to conserve the original plumpness and freshness of the fruitas above stated.

While the process of the inventionmay be carried out with the aid ofvarious types of apparatus, one desirable practical form of apparatus.installation that gives satisfactory results in treating oranges, forexample,

.is shown more or less schematically and dia-- grammatically in sideelevation in the acthe tank is a 10 to 15 per cent solution of borax,and that it is maintained'at a temperature around 115 to 120 F. bysuitable heating means such as steam coils 13. The fruit (e. g. oranges)dumped into the soaking tank 11 floats gradually toward an elevator ofany suitable type, conventionally indicatedat 14, the fruit beingthoroughly wetted with the treating solution en route. The elevatorconducts the wet fruit up out of the tank and delivers it over chuteboard 15 to a fruit washer 16 which may be of usual or'any suitabletype. In the present instance said fruit washer is of a cylindricalbrush roll type well known in the art, one of the brush rollsbeing'indicated at 17. As the fruit passes. down along the brush rolls,which may be gently inclined toward the delivery end as shown, it issprayed with treating solution supplied through overhead spray jets 18by a pump 19 which draws its supply through pipe 20 from the soakingtank 11. The excess solution falls from the brush rolls of the fruitwasher into a drip pan 21 and isreturned through pipe 22 to the soakingtank. A drip board 23 is also provided to return drip from the elevator14 to said tank. This circulation and repeated use'of the solution isdesirable not only because it effects economy in the amount of treatingsolution used and heat units expended, .but also because it helps tomaintain uniformity in the concentration of the I solution. 7 p 1 Afterreceiving a thorough rubbing and scrubbing in the washer 16, thecleansed and ventionally at 27. Inthis means such as air fined' lightpetroleum;

treated fruit is discharged over chute board '24 to suitable conveyormeans such as elevator 25 which delivers it over chute board 26 to afruit drier of any well known or suitable type. indicated condrier, thegreater part of the surface moisture is gradually evaporated from thefruit, although it is not essential to'succcss' of the process that thisdrying be perfectly complete. \Vhere the treating solution is ,fairlystrong, however,-it is desirable from the standpoint of the finalappearance of the fruit, that sufficient drying'occur to enable readyremoval of the superficial excess of the mold retarding agent by thesubsequent rubbing treatment. From the drier, the fruit passes overchute board 28 to suitable brushing and rubbing means which maydesirably be" of the brush roll type indicated generally at 29. Whilethis apparatus may be a brush roll. polisher such as is common in theart, better results are obtainable by the use of a novel form disclosedand claimed in the application of E. M. Brogden, Ser. No. 653,227, filedJuly 23,1923. In apparatus 29, the fruit is thoroughly rubbed by thebrushing surfaces of the rolls which are advantageously of horsehair andare desirably driven at relatively high speed, the white powdery depositof borax left on the surface after dryingbeing dusted off by theserolls. The mechanism should be of such character and design as to ensureturning the fruit on various axes so that all portions of its sur- "facemay be subjected to efifective' brushlng and rubbing. 1

From the brush roll mechanism 29, the fruit rolls down over chute board30 to another'brush roll mechanism indicated generally at 31 above whichnear the upper-0r receiving end is located suitable spraying brushesindicated conventionally .at 32, said air brushes serving to directfluid coating. material in atomized condition down upon the fruit' theunit 31. Mostdesirably this coating material comprises paraffin and asolvent thereof thoroughly intermingled to provide a thinlyfluid-mixture that can be spread in an extremely thin film overthe'fruit by the action of, the brush supply jet pipes 33' and thecooperating compressed air jets 34:, which comprise the air brushdevices, are suitably valved, as shown, so that the proper quantity ofcoating material projected upon'the fruit entering unit 31 can beaccurately adjusted to the optimum. amount. An especially desirablesolvent .for use in the waxy coating material or composition before-mentioned is a remineral oil of the kerosene type be obtained in thedistillation of In a typical instance this dishave a specificgravity ofabout which may tillate may of the fruit as it enters rolls. Both theliquid 0.810, a flash point of about 149 F., and an approximate boilingrange of 360 to 486 F. The waxy material employed may desirablyconstitute from 5 to 2O per cent of the composition.

Another satisfactory coating mixture of suitable fluent character mayconsist of 1 part of paraffin wax, and .2 parts of a highly refined lowviscosity white mineral" oil, which is odorless, tasteless andcolorless. Such an oil may, for example, be ,of about 0,840 specificgravity, and have a viscosity of -7 3 seconds at 100 F, a flash point of340-350 F., and a boiling range-approximating 600 to 745 F.

The wax-contammg mixtures or composi tions hereinabove disclosed are notclaimed herein, the same constituting the subject matter of priorco'pend'ng applications of one of the present applicants.

. Afterreceiving a small amount of coating material from the air brushesupon entering brush roll. unit 31, the fruit' continues to pass down thebrush roll runway or runways and is subjected to a very thorough rubbingby the horsehair surfaces of the brush rolls which are rotated atsufficiently high speed to ensure spreading out the small quantity ofcoating material applied to each fruit into a protectlvefilm coating ofmicroscopic thinness; The brush rolls'of unit 31 -1nay advantageously,be quite long in order that, after receiving the initial application ofcoating material by the air brushes at the receiving end, the fruit thentravels a comparatively long distance in contact with the rapidly movingbrushing surfaces, whereby the brushing action is thoroughly effectiveto produce a protective coating of the desired extreme thinnem.

After leaving unit 31, the fruit passes over chute board 35 and travelsthrough fruit drier 36, where it is subjected to currents of air, mostdesirably suitably warmed. This treatment results in the evaporation ofresidual moisture upon the surface of the fruit and also of at least apart of the hydrocarbon solvent, if a volatile solvent was employed inthe waxy coating composition. Leaving the drier over chute board 37, thefruit then goes to the graders and sizers and is ready to be shipped inthe usual manner with the exception, however, that precooling andrefrigeration are not necessary, provided the cars in shipped arereasonably well ventilated.

Fruit treated with any of the solutions hereinabove described should be.subjected to the action of the solution for a sufficient time to ensurethoroughly effective mold-inhibiting action. Where awarm treatingsolution is used, it is usually sufiicient for the fruit to -remain twoor three. minutes inthe soak- 1 which the fruit s tions are used, a 'loner soaking period is advantageous. As be ore pointed out, it issometimes feasible to rinse thefruit with plain water after subjectingit to the action of the treating solution and before it enters ;thedrier, and im the case of citrus fruits after treatment with.

. solution is not specifically claimed'herein,

this. particular procedure constituting in part the subject matter of'acopending application of one of the present applicants. In the foregoingdisclosure :of .the principles of the invention, reference'has beenmademore particularly to, blue moldas a source or cause of decay. Suchreference to blue inold is to be taken,- not as restrictive,

but as generic and as intended, both in the specification and in theclaims, to cover not onl} blue mold but all kindred rot and decayorganisms and diseases generally amenable to treatment in accordancewith the invention, to which fruit is or-may be susceptible .and bywhich it may be damaged under the conditions ketirig.

prevailing, in. packing and mar- What is claimed is:

1. In the preparation of fresh fruit for market, the process whichcomprises subjecting fruit to the action of an aqueous solution of acompound comprising the boric acid radical. havin I the developmentoblue- =mold, the fluidity, strength and temperature of the treatingsolution, and the duration of the treatment, being such that'exposedrindorskin tissues. of the fruit are efi'ectively impregnated withsaidcompound and rendered resistant to blue mold decay, while at thesame time the fruit is not scalded nor is its freshness or edibilityotherwise substantially impaired.

2. In the preparationof fresh fruit for market, the process whichcomprises subjecting fruit to the action of an aqueous solution of analkali metal 'borate, the fluidity, strength and temperature of thetreating solution, and the duration of the treatment,

'being such that exposed rind or skin tissues otherwise substantially inaired. v

of the fruit are effectively impregnated with said borate and renderedresistant to blue mold decay, while at the same time the" fruit is'notscalded nor is its freshness or edibility 3. In the preparation 0 freshfruit for i 'market, the process which comprises sub 'jectingfruit tothe action of an aqueous s0 lution of borax, the fluidity, strength anda retarding action ontemperature of the treating solution, and

the duration of the treatment, being such that exposed rind or skintissues of the fruit jecting fruit to the actidn of an aqueous solutioncontaining at least 5 per cent of borax, the fluidity, strength andtemperature of the treating solution, and the duration of the treatment,being such that exposed rind or skin tissues of the fruit areeffectively impregnated with borax and rendered re-.

asistant to blue mold decay, while at the same 1 time the fruit ,is' notscalded nor is its freshness or edibility otherwise substantiallyimpaired 5. In thepreparation of fresh fruit for market, the processwhich comprises subjecting fruit to the action of an aqueous so lutioncontaining at least 5 per cent of borax,

said solution being at a temperature above F. and most desirablyapproximating 115? to 120 R, the flui'dityof the solution and theduration of the trEatment being such that exposed rind or skin tissuesof the fruit are effectively impregnated with borax and renderedresistant to blue'mold .decay, while at the same time the freshness andedibility of the fruit remain substantially unimpaired.

i 6. In the preparation of fresh fruit for market, the process whichcomprises applying to fruit an aqueous solution of a solidmold-retarding agent comprisingborax, and allowing a sufficient quantityof said so lution to vevaporateiupon the surface of the.

fruit to l ave thereon a substantial deposit of said solid agent. Y

7. In the preparation of fresh fruit for market, the processwhich'comprises soaking and rubbing fruit for at least 2 minutes with awarm solution of an alkaline'mold retarder comprising borax, andallowinthe fruit todry without rinsing off the hquid of said bath.

8. In the preparation of fresh fruit for market, the process whichcomprises first soaking the fresh fruit for several minutes with a watersolution of a mold-retarding agent comprising borax, and then rubbingthe fruit with such solution whereby to ensure intimate wetting contactof the solu tion with the entire surface of the fruit.

9. In the preparation of fresh citrus fruit for market, the processwhich comprises soaking fresh citrusv fruit with an aqueous solution ofboraxv for at least 2 minutes, and

- thereafter removing surface moisture from the fruit, the fluidity,strength and temperature of the solution, and the duration of the thetreatment, being such that exposed'rind or skin tissues of the fru'itareeffectively impregnated with borax and rendered. resistant to blue molddecay, while at the same time the fruit is not scalded nor is itsfreshness or edibility otherwisesubstantially impaired.

10. In the preparation of fresh citrus fruit for market, the processwhich includes the steps of soaking unwashed fresh citrus fllllt as itcomes from thejgrove in an aqueous solution of borax heated toabovethetemperature of the surrounding atmosphere but insufliciently hot toscald or cook fruit, rubbing ghe fruit while it is still wet with boraxsolution, and thereafter rempving surface moisture from the fruit, thefluidity and strength of the treating solution, and the duration oftreatment, being such that exposed'rind or skin tissues are effectivelyimpregnated with borax and rendered resistant to blue mold decay, whileat the sametime thefreshness and edibils ity; of the fruit are notsubstantially impaired. I

11. In the preparation of fresh citrus fruit for market, the processwhich includes the steps of soaking unwashed fresh citrus fruit as it'comes from the grove in a body of wash watercontaini-ng dissolvedtherein a mold-inhibiting percentage of borax, then removing the fruitfrom said body of wash water andrubbing it thoroughly While showeringupon it more of said wash water, the excess of wash water thus showeredupon the fruit being returned to the aforesaid body of' wash water forre-use.

12. In the preparation of fresh citrus I I fruit for market, the processof controlling blue mold decay which includes the step of cleansing theunwashed fruit as it comes from the grove by means of wash watercontaining at least 5 per cent of borax.

13. In thei s, preparation of fresh citrus. fruit formaitket, theprocess of controlling blue mold decay which includes the stepof'cleansing unwashed fruit as it comes from the grove by means of amold-inhibitand temperature of ing solution of borax, the fluidity,strength the solution, and the duration of the treament, beingjsuch thatexposed rind or skin tissues of the fruit are effectiwely impregnatedwith borax and rendered resistant to blue mold decay, while at the sametime the fruit is not scalded nor is its freshnessor. edibilityotherwise substantially impaired.

14:. In the reparation of fresh citrus fruit for mar et, the processwhich comprises advancing the fresh fruit in a travelmg stream over apredetermined path, maintainingtheffruit wet with a warm solution ofborax, for a periodof at least 2 minutes during such travel, thefluidity, strength and temperature of the solutioii,'-and the ing freslrfruit'in a traveling stream over a predetermined path, applying to saidfruit as it travels over a portion of said path a strong solution-ofborax while causing the fruit to. turn over and over, subjecting thefruit as it travels over a subsequent'portion of said path to a dryingtreatment for removal of surface moisture therefrom, and then rubbingthe fruit.

16.. In the preparation of fresh fruit for market, the process whichcomprises timpregnating exposed 'rind or skin tissues of fresh fruitwith a compound comprising the boric. acid radical to an extentsuflicientto render such fruit substantially. immune to attack by bluemold. I i

17. In the preparation of fresh fruit for market, the process whichcomprises impre, ;natin exposed. rindor skin tissues of fresh fruitwitlr acompound comprising borax to an extent sufficient torender suchfruit substantially immune to attack by blue mold. 1

18. In the preparation of fresh fruit for market, the process ofprotecting the same against blue mold which includes the step 0maintaining fresh'fruit wet' for at least '2 minutes with an aqueoussolution contain- -1'ng between 5 and15-peroent of borax, thetemperature of said solution being above 100 F. but being insuflicientlyhigh to injureithe fruit. I

ios

19. In the preparation of fresh fruit for market, the process "whichcomprises contacting the entire surface of fresh fruit with a solutioncontaining borax in sufficient concentration to exert pronouncedmold-inhibiting action, and thereafter applying to the fruit so treateda thin, filmlike protective coating comprislng waxy material.

20. In the preparation of fresh fruit-for market, the process whichcomprises contacting the entire surface of fresh fruit with an aqueoussolution conta-inin a compoufid comprising the boric acid ra ical havinga retarding action on the development of blue mold, the fluidity,strength and temperature solution, and the duration of of the treatlngthe treatment, beingsuch that-exposed rind -or skin tissues of the fruitare effectively impregnated with said compound and renis its freshnessor edibility-'otherwise suhstantially impaired, and thereafter applyingto the fruit so treated a thin, film like protective coating comprisingWaxy material.

21. In the preparation; of fresh eitrus fruit for market, the processwhich comprises maintaining said fruit wet-with an aqueous solution ofborax for a period of at least 2 minutes, the. fluidity strength andtemperature of the borax solution, and the duration of the treatmenttherewith, being such that exposed rind or skin tissues of the fruit areeffectively impregnated with borax and rendered resistant to blue molddecay, while v atthe same time the fruit is not scalded noris itsfreshness or edibility otherwise substantially impaired, drying thesurface of the fruit, and-providing it with a thin, 'film-likeprotective coating comprising waxy material.

22. In the preparation of fresh citrus fruit for market, the processwhich comprises maintaining said :fru'it wet wlth a strong boraxvsolution for a period. of at least 2 minutes, the fluidity, strength andtemperature of the borax solution, and the I duration of the treatmenttherewith, being such that exposed rind or skin tissues of the fruit areeffectively impregnated with borax and rendered resistant to blue molddecay, while at the same time the fruit is not 'scalded norais' itsfreshness or edibility otherwise substantially 1m 'aired, vremoving fromthesurface ofthe u1t moisture and unnecessary excess of hora-x whileavoidmg 4 ing.

radical, the amount of said compound pres-1 sistance-0f thefruit toblu'e mold decay, and

rubbing-the fruitwith Waxy material to provide it with a thin,filni-like protective coatcarries a non-poisonous mold-inhibitingcompound comprising the boric acid radical, the amount of said compoundpresent being very small but suflicient to render the fruit resistant toblue mold decay.

' 24. Fresh fruit of which the rind or skin carries borax in amount thatis very small but sufficient to render the fruit resistant to, blue.mold decay.

25. Fresh citrus fruit of which the rind or skin carries a non-poisonousmold-inhibitcompound comprising the boric acid ent being very small butsuflicient to render the fruit resistant to blue mold decay.

26. Fresh citrus fruit of which the rind or skin carries borax in amountthat'is very sistant to blue mold decay; a

27. Fresh citrus fruit as defined in claim 25, further characterized by.the fact that its surface is provided with a thin filinelike protectivecoating of waxy-material.

28. Fresh citrus fruit as defined inclaim Fresh fruit of which the rindor skin.

small but suflicient to render thefruit re- 26, further characterized'bythe fact that its surface is provided witha thin film-like protectivecoating comprising paraflin.

our signatur I Y ERNEST M. BROGDEN.

1 MILES L. TROWVBRIDGE.

' "In testimony whereof ='we hereunto affix if DISCLAIMER I am-army.Brogden, sma Maia, and Miles L. Trmobridge, Pahhs,

Calif. ABT F PREPARING FiiEsH'FRUI'r FOR MARKET. Patent dated-March 10,

1925.: "Disclaimer filed August 3, 1931, by the assignee, BrogderOompr'myl Hereby enters this disclaimer in said claims' 1, 2, 3, 4,5,6,7, 9, 14, 15, 16, 1.7, 18, 23, 24, 25, and 26 of said Letters Patentwhich are in the following words, to wit:

'1. In the preparation 'of fresh fruit for market; the process whichcomprises subjecting fruit to the action of an aqueous solution ofa'compound comprising the boric acid radical having a retarding actionon the development of blue mold, the fluidity, strength and"temperatureof the treating solution, and the dur-atlon of the treatment, being suchthat exposed rind or skin tissues of the fruit are efleetively, I I

impregnated with said compound and rendered resistant to blue. molddecay; while at the same time the fruitis'not scalded nor is itsfreshness or edibility otherwise substantially impaired. I v

2. In the preparation of fresh fruit for market, the process whichcomprises subjecting fruit to the action of an aqueous solution of analkali metal borate, the fluidity, strength and temperature of thetreating solution, and the duration of the treatment,"being such thatexposed rind or. skin tissues of the fruit are effectively impregnatedwith said borate and rendered resistant to blue mold decay, whileat-.the same time the fruit is notscalded nor is its freshness or edibilityotherwise sub- 'stantially impaired. V

3. In the: preparation of fresh fruit for market, the process whichcomprises sub ecting fruit to the action of amaqueous solution of borax,the fluidity, strength and temperature of the treating solution, and theduration of the treatment,-being such that. exposed rind or skin tissuesof the fruit are effectively impregnated with borax and renderedresistant to blue mold decay, while at thesame time thefiuit is L notscalded nor is freshness or edibility otherwise substantially impaired.-

' 4. In the preparation ofiresh fruit for market, theprocess whichcomprises subjecting fruit to the action of an-aqueous solutioncontaining at least 5 per cent of borax, the fluidity, strengthand-temperature of the treating solution, and the ,duration of thetreatment, being such that exposed rind or skin tissues of the fruit areeffectively impregnated with borax and rendered resistant to blue molddecay, while at the same time the fruit is'not scalded nor-is itsfreshness-or edibility otherwise substantially impaired.

5. In the preparation of fresh fruit for market, the process whichcomprises subjecting fruit to the action of an aqueous solutioncontaining at least 5'per cent of borax, said solution being at atemperature above F. and most desirably approximating to F., thefluidity of the solution and the duration of the treatment being suchthat exposed rind or skin tissues of the fruit are effectivelyimpregnated with borax and rendered resistant to blue mold decayywhileat the same time the freshness and. edibility of the fruit remainsubstantially unimpaired.

.6. In the preparation of. fresh fruit for market; the process whichcomprises applying to fruit an aqueoussolution of a solidxriioldsretarding agent comprising borax, and allowing a suificientquantity of said solution to evaporate upon the surface. of the fruit toleave thereon a substantial deposit of said solid agent. ,r j

' 7. In the preparation of freshfruit for market, the process whichcomprises] soaking and rubbing fruit for at least 2 minutes with a warmsolution of an alkaline.

. mold-retarder'comprising borax and, allowing the fruit to dry withoutrinsing off the liquid of said bath. 7

" 9L In the preparationnf fresh fi'uit for market, the process whichcomprises soaking fresh citrus fruit an aqueous solution of borax for atleast 2 minutes,

and thereafter removing surface moisture from the fruit, the fluidity,strength and temperature of thersolution, and the duration 'of the-treatment;.being such that exposed rind or skin tissues'oi the fruitare effectively impregnated with borax and rendered resistant to bluemold decay,- while atthe' same time the fijuit is not scalded 'nor isits freshness-or edibility otherwisesubstantiallyimpaired."

' 14. In the preparation-offresh' citrus fruitfo'r mark t, the processwhich comprises advancing the fresh fruit in a traveljngistream overa'predetermined path,

maintaining the fruit wet with a warm solution oflborax for a period ofat least 2 minutes during such travel, thefluidity, strength andtemperature of the solution, and the duration of the treatmentbeinglsuchgthat exposed rind o'r skim tissues of 4 thefruit areeffectively impregnated 'th borax and rendered resistant to blue molddecay, "while at the same time the fruit is not scalded nor isitsfreshness or edibility otherwise substantially paired,]and furthertreating the fruit, at subsequent stages in its travel to effect removalof surface moisture and surface excess ofbor'ax, while I avoidingremoval of borax to such an extent as would destroy resistance of thefruit to blue mold decay. j c

15. In the preparation of fresh fruit for market, the process whichcomprises advancing fresh fruit in a traveling stream over apredetermined path, applying to said fruit as 'it travels over a portionof said path a strong solution of borax while causing the fruit toturn'over and over, subjecting the fruit as it travels over a subsequentportion of said-path to a drying treatment for removal of surfacemoisture therefrom, and then rubbing the fruit.

16. In the preparation of fresh fruit for market, the process whichcomprises impregnating exposed rind or skin tissues of fresh fruit witha compound comprising the boric acid radical to an extent sufficient torender such fruit substantially immune to attack by blue mold. v r p 17.In the preparation'of fresh fruit for market, the process whichcomprises impregnating exposed rind or skin tissues of fresh fruit witha compound comprising borax to anwektent sufficient to render suchfruitsubstantially immune to attack by blue mold. 4 V 18. 'Inthe preparationof'fresh fruit for market, the process of protecting the same againstblue mold which includes the step of maintaining fresh fruit wet foratleast 2 minutes with an aqueoussolution containing between 5 and 15 percent of borax, the temperature of said solution being above 100 F. butbeing insufliciently high to injure the fruit. r

23. Fresh fruit of w being very small but sufli-cient to render thefruit resistant to blue mold decay.

24,; Fresh fruit of which the rind or skin carries borax'in amount thatis very small but sufiicient to render the-fruit resistant toblue molddecay.

25. Fresh citrus fruit of which the rind or skin carries a non-polsonousmoldinhibitingcompound'comprising the bo'n'c acid radical, the amount ofsaid compound I present being very small but suflicient to render thefruit resistant to blue mold decay.

26. Fresh citrus fruit of which the rind or skin carries borax in amountthat is very small but sufficient to render the fruit resistant to bluemold decay.

[Oficial Gazette August 25, 1931 'ch thc rind or carries anonpoisonousmold-inhibiting compound comprising the boric acid radical,the amount of said compound present

